Zucchini Carrot Ribbon Noodles with Chicken and Tomato

Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 carrot (s)
• 3 zucchini
• 4 tomato (s)
• 2 tablespoon olive oil
• 1 teaspoon curry paste, red
• 1 teaspoon stock, grained
• 3 tablespoons water
• 3 tablespoon tomato paste
• 150 g oat cream cheese
• salt and pepper

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Instructions

1. Wash the chicken breast fillet, dab with kitchen paper and cut into bite-sized pieces. Heat the olive oil with the red curry paste in a coated pan and fry the chicken on all sides until crispy.
2. Meanwhile, wash the zucchini and peel the carrots. Now peel the ribbon noodles all around with a vegetable peeler, leaving the inner core of the zucchini if possible, the carrots can be used completely. If the slices get too wide, you can cut the vegetables lengthways with a knife before peeling them off.
3. Remove the fried chicken, leaving the frying juice in the pan if possible. Bring the vegetable ribbon noodles to the boil in the water and broth with the frying juice and cook for a few minutes. Meanwhile, dice the tomatoes and add to the vegetables together with the tomato paste.
4. Finally add the goat`s cream cheese and the chicken and heat everything again while stirring. Season with salt and pepper and serve.